Pineapple Chicken and Rice Recipe
Introduction
Pineapple Chicken and Rice is a vibrant, flavorful dish that combines tender chicken with sweet pineapple and fragrant jasmine rice. This easy-to-make recipe balances sweet, savory, and tangy flavors, perfect for a satisfying weeknight meal.
Ingredients
- 2 cups jasmine rice
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Step 1: Cook the jasmine rice according to package instructions; set aside.
- Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add onion and garlic; sauté until fragrant and translucent, about 2-3 minutes.
- Step 4: Add red bell pepper and pineapple chunks; cook for another 3-4 minutes until peppers are tender and pineapple is heated through.
- Step 5: In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes (if using). Pour the sauce into the skillet and stir well to coat the vegetables and pineapple.
- Step 6: Return the cooked chicken to the skillet and stir everything together, letting the sauce thicken slightly for 2-3 minutes.
- Step 7: Serve the pineapple chicken mixture over the cooked jasmine rice. Garnish with sliced green onions.
Tips & Variations
- Use fresh pineapple for a brighter flavor, or canned pineapple for convenience—just make sure it’s well-drained to avoid excess liquid.
- Add vegetables like snap peas or carrots for extra color and nutrition.
- For a spicier kick, increase the crushed red pepper flakes or add a dash of sriracha.
- Swap jasmine rice with brown rice or quinoa for a healthier alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, you can substitute jasmine rice with basmati, brown rice, or even quinoa. Adjust cooking times as needed based on the grain.
Is it okay to use canned pineapple instead of fresh?
Absolutely. Just make sure to drain the canned pineapple well to prevent the dish from becoming too watery.
Print
Pineapple Chicken and Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Pineapple Chicken and Rice is a vibrant and flavorful dish featuring tender, juicy chicken breast pieces cooked with sweet pineapple chunks, colorful red bell pepper, and savory aromatics, all tossed in a tangy-sweet soy-honey sauce. Served over fragrant jasmine rice, this easy-to-make meal balances sweet, savory, and slightly spicy flavors, making it perfect for a satisfying weeknight dinner with a tropical twist.
Ingredients
Rice
- 2 cups jasmine rice
Chicken and Vegetables
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 small red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 green onions, sliced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions. Once cooked, set it aside and keep warm while you prepare the rest of the dish.
- Brown the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for about 6-8 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent, allowing the flavors to build a tasty base for the dish.
- Cook Vegetables and Pineapple: Add the diced red bell pepper and pineapple chunks to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the bell pepper is tender and the pineapple is heated through.
- Prepare and Add Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, and crushed red pepper flakes, if using. Pour this sauce over the vegetables and pineapple in the skillet, mixing well to coat everything evenly.
- Combine Chicken and Thicken Sauce: Return the cooked chicken to the skillet and stir thoroughly to combine all ingredients. Let the mixture cook together for an additional 2-3 minutes to allow the sauce to thicken slightly and fully glaze the chicken and veggies.
- Serve and Garnish: Plate the warm jasmine rice and spoon the pineapple chicken mixture on top. Garnish with sliced green onions to add freshness and a mild onion flavor. Serve immediately and enjoy your tropical-inspired meal.
Notes
- Use fresh pineapple for a brighter, juicier flavor, but canned works well in a pinch—just drain it well.
- Adjust the crushed red pepper flakes based on your preferred spice level or omit if you want a milder dish.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: Pineapple Chicken, Chicken and Rice, Easy Dinner, Asian-inspired Chicken, Sweet and Savory Chicken, One Skillet Meal, Weeknight Dinner
